Paleo Pizza

I posted earlier in the week about pizza and how much I miss it.  Well, PaleoJoe was getting his google on and found this super easy recipe on YouTube.  Perfect Primal Gluten Free Pizza Crust.  The recipe can also be found HERE.  PaleoJoe and I have made this pizza crust several times and we enjoy it every time.  You can put whatever cheese or toppings that you like.  So if you have a friend that is vegetarian and one that isn’t then you can easily make two different pizzas so all are happy.  Total cook time is about 40-45 minutes.  I’m sure you can make the crust ahead of time and freeze it for later use.  I haven’t tried it yet because we’ve always had it fresh, but again I’m sure it’s doable.  I’ve copied and pasted the original recipe and it’s in BOLD.  Everything else is my comments.

 

Perfect Primal Gluten Free Pizza Crust

Ingredients:

4 eggs
1/2 cup of coconut milk (or full fat milk)
1/3 cup coconut flour
1/3 cup flax meal
Add any spices or flavors you’d like to get a tasty crust. You can also cut the crust in strips and use as breadsticks. I personally add:
1 tbsp oregano
1 tbsp basil
garlic powder (i don’t measure, i just add til i think its awesome)  

(PaleoJoe and I used minced garlic in the crust instead of garlic powder, and I even threw in about 2-3 tablespoons of parmesan cheese.)

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Directions:

1.  Preheat oven to 350 F.

2.  Mix dry ingredients together.

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3.  Mix wet ingredients together and add to dry ingredients.  Mix well.  It should have the consistency of pancake batter.

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4.  Using a large cookie sheet and parchment paper, spread your batter into whatever shape you like.  Please keep in mind that you will be flipping the crust halfway through the cooking time.  PaleoJoe and I like to spread the batter so that it fills half the sheet.  See picture below.  Try and spread the batter so that it’s as even as possible.

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5.  Pop it into oven and cook for about 10-15 minutes.  (Some oven temperatures vary.)

6.  While your crust is cooking, use the time to prep your toppings.

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7.  10-15 minutes have elapsed.  Time to flip your crust.  Carefully (Your pan just came out of the oven.  IT’S HOT!  BE CAREFUL!!) grab the end of the parchment paper and fold over to meet the other end.  Lift and flip!  Your crust is now on the opposite side of the pan.  Put it back in the oven for another 10-15 minutes and continue to prep your toppings if you have more to prep.

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8.  The second half of the crust cooking is complete.  Turn oven to BROIL and top your crust with your toppings of choice.

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9.  Put it in the oven and let cook for about 3-5 minutes.  You’re just melting the cheese so keep and eye on it.

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Mmmm…  pizza… If you’re planning to put any meat on the pizza, I suggest that you cook it ahead of time rather than putting it on the pizza to cook.  Or…  you keep the temperature at 350 F instead of broil (when you put the toppings) and you can cook it that way.  It’s just going to take longer because now you’re cooking the meat.  Why wait for pizza any longer?!  My favorite cheese mixture to put on pizza is Mozzarella, Monterey Jack and Fontina.  I also like Parmesan, Asiago, Gruyere, and sometimes even Cheddar.  Again, it’s entirely up to you what you want to put on your pizza.

Here’s to you my fellow Paleo/Primal Brethren!  ENJOY!

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Pulled Pork Lettuce Wraps

Can I tell you how much I love the crock pot/slow cooker?  It’s an amazing invention.  You just throw all of the ingredients in, set the heat to what you want and then leave for work.  When you get home dinner is ready!  That’s a whole lotta time saved from meal prepping and it can now be used to do other things.

PaleoJoe and I were at Whole Foods the other day and we were just perusing the meat section and I saw that pork shoulder butt was on sale.  What a deal!  I got one and this is the recipe:

 

PULLED PORK LETTUCE WRAPS

Ingredients:

1 – Pork Shoulder Butt (bone in or boneless.  Doesn’t matter.  Also, get one that will fit the size crock pot that you have, or for how many people you are going to feed.)

1 onion (sliced in 1/8’s)

4-5 whole cloves of garlic (smashed)

1 small can of tomato paste (I was going to used diced tomatoes, but was out.  This works just as well.  You know what you can also use to give it a kick? Canned green chiles or even fresh chiles diced.  ooohhh!!!)

Seasoning (Use whatever you like!  The ones pictured are what I used.  What’s not pictured: Tamari and Chardonnay/White Wine)

Lettuce (Not sure what kind we used, but you can use any kind.)

Optional:

1 tomato (Seeded and Diced)

1 whole onion sliced into rings

3-4 cloves of garlic (minced)

1 red bell pepper (seeded and sliced into strips)

2-3 tablespoons of Ghee/Coconut Oil/Butter/Olive Oil

 

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Directions:

1.  Season the meat all over and put in crock pot.

2.  If your veggies aren’t prepped then prep them now.  Put them in crock pot with meat.

3.  If you’re using wine or and other liquid, put them in crock pot.  (Too be honest, you don’t need to put much liquid to the pot.  The condensation plus the fat from the pork will keep it moist.)

4.  Put lid on crock pot and set it on low for 8-10 hours.  Or high for 4-6 hours.

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5.  When the meat is cooked, take it out and put it in a bowl.

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6.  Using two forks, pull/shred the pork.  It will be nice and tender so you shouldn’t have any trouble at all.  (Optional:  Pour some of the liquid from the crock pot into the bowl with the meat.  This way the meat has more flavor and there will also be more moisture.)

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7.  Now for the options.  The tomatoes we kept fresh and were put in a bowl.  The rest were sauteed with Ghee in a frying pan on medium high heat.  Onions first (5 mins or until caramelized), Bell pepper next (3-5 minutes), and then garlic (2 minutes).  If you want to top your lettuce wrap with cheese, sour cream, etc. that’s all on you buddy.  🙂

8.  Wash and separate your lettuce leaves.

9.  Set everything on the table.

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10.  Make your lettuce wrap how you like it.  Want more meat than veggies?  GO FOR IT!!  Go ahead and chow on down!!

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Note:  They’re going to get kind of messy, so I would suggest napkins or paper towels.  Again, you can use any seasoning that you like.  Just have the Montreal Seasoning?  Use that!!  Don’t like or have wine?  Then opt out of it!  Well what about Tamari?  Use soy sauce or even worcestershire sauce instead.  Those last two aren’t very Paleo friendly though.  Use whatever you like if you know that you’re going to like it.  Just make sure to taste it in the end to make sure it’s what you wanted.  ENJOY!

Plantain Chips

I was at Trader Joe’s yesterday after the gym, which probably wasn’t a good idea because I was super hungry.  Everything at the store looked delicious and it all needed to make its way into my belly.  At the register there was a bag of plantain chips, but it was fried in sunflower oil and that’s not Paleo friendly.  PaleoJoe said that if I wanted plantain chips he would buy them fresh and make them at home.  SOLD!!  There weren’t any plantains at Trader Joe’s so we made a stop at Sprouts and picked some up.

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Before I go any further…  what’s a plantain?  It’s a big starchy banana.  There’s a Filipino dessert called Turon where you roll it in sugar, wrap it in lumpia wrapper and deep fry it.  SO GOOD and SO BAD for you.  Not very Paleo friendly.  The plantain doesn’t taste very good raw.  I know, I’ve tried it.  It’s actually kinda gross.  So if you plan on trying a plantain, cook it first.

You might find a few of them at your local grocer next to the regular bananas, and you’ll notice that they are thicker than a regular banana.  The peel is also thicker and depending on how ripe it is, you may have some trouble trying to take it off.  I like to cut off the end, slice down the center and peel it that way.  Store them just like you would a regular banana.  You can get more info on plantains HERE or HERE.

 

PLANTAIN CHIPS

Ingredients:

Plantains (3-4 ripe plantains.)

Coconut oil (Enough to cover the whole frying pan.  If you have enough to submerge the fruit then cooking time will be a whole lot shorter)

 

Directions:

1.  Preheat your frying pan and coconut oil.  Medium to medium high heat.

2.  Peel your fruit

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3.  Slice your fruit as evenly as possible.

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4.  Once your pan has pre-heated, put your chips in.

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5.  Let it cook for a couple of minutes.  5-7 perhaps.  Just keep an eye on it.  When they are a nice brown on the side then flip.

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6.  When they are cooked, put them in a colander with paper towel to soak up an excess oil.

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7.  From here you can let them cool and eat them as is, or if you want you can add salt or sugar/brown sugar with cinnamon.  Entirely up to you!  Just put a little at a time, taste, and add more to your liking.

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8.  Transfer to a serving dish/bowl and ENJOY!!

I am not sure how long these will keep for as we made them last night.  I would imagine a couple of days in an air tight container.  I would also like to note that the taste and texture is way better when they’re fresh.  Not to say that they weren’t amazing the next day, but still.  It’s tastier and crispier when it’s eaten the same day.  ENJOY!!

 

Celery Root (Celeriac)

 

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What is celery root?  They’re kind of ugly.  They’re dirty, they look funny, and they come in all shapes and sizes.  I had gotten 6 of them in my Full Circle harvest box last week and it would be my first time eating them.  I had PaleoJoe look up a couple of recipes and most of them say to roast, boil, or shred them raw into a salad.  We decided to boil and puree them, and serve them as a side dish to our Slow Cooked Wild Boar Shoulder.

CELERY ROOT PUREE

Ingredients:

3 celery roots (wash, peel and cut them up)

4 tablespoons of butter

1/4-1/2 cup of milk

salt and pepper to taste

Directions:

1.  Wash, peel and cut the celery root.

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2.  Place pieces in a pot.  Add enough water to cover the pieces.

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3.  Turn heat to high and let boil for 15 minutes or until the celery root pieces are soft and tender.

4.  Drain water.

5.  Add butter and milk.

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6.  Using an immersion blender (or a potato masher if you don’t have a fancy shmancy blender) blend the celery root til it is the consistency that you like.

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7.  Taste the puree.  Add salt and pepper (or whatever herb/spice that you like) until it is to your liking.

 

So what does celery root taste like?  It tastes like celery.  😛  If you’re on the Paleo Lifestyle like I am, it’s another alternative to mashed potatoes.  I think the next time I get celery root I’m going to fry them or even roast them. We shall see.  I’ve read that they keep pretty well in the fridge.  So if you plan on getting some, keep them in a bag in the vegetable section of your fridge.  Treat them like you would a bag of carrots and they should last you about 3 months.

For nutritional info…  CLICK HERE.

Slow Cooked Wild Boar Boneless Shoulder

What is your take on game meat?  I like it!  I’m a big fan.  I wish I had some hunter friends because I would totally hit them up to go hunting for me so I would always have game meat in my freezer.  Since I don’t know any hunters I end up getting my game meat from this awesome store called Dittmer’s Gourmet Meats & Wurst-Haus in Los Altos.  They have an amazing selection of deli meat, sausages, and much much more!  I discovered this place while on a lunch break.  I had some time to kill so I left the office to go on a walk.  It was a beautiful California day and I had been sitting in my office for a little too long.  While on my walk I came across this store and stepped inside.  LOVE THIS PLACE!

Last week I picked up a Wild Boar Boneless Shoulder.

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The last time I had Wild Boar was probably back in February and it was Wild Boar Bacon.  SO GOOD!!  It’s bacon…  of course it was going to be good!  😛

Tuesday morning PaleoJoe and I did a quick prep of ingredients before leaving for work.  Below is the recipe for cooking Wild Boar in a crock pot.  We served with with pureed celery root.  See recipe HERE.

SLOW COOKED WILD BOAR BONELESS SHOULDER

Ingredients:

1 whole Wild Boar boneless shoulder (I honestly don’t remember how many lbs the meat was)

3 carrots (peeled and chopped)

2 onions (peeled and chopped)

Hella Garlic (We love garlic.  I think we ended up using half a bulb.  Just smash and peel em)

1 can of organic diced tomatoes (if you have fresh that’s better!  Cut and seed em.)

1/4 – 1/2 cup of white wine (you can use red as well if you want.  Or none at all.  entirely up to you)

salt and pepper to taste

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Directions:

1.  Make sure that your crock pot is big enough for the amount of meat that you have.

2.  Season the meat on both sides.

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3.  If your aromatics (veggies) haven’t been prepped, prep them now.

4.  Throw the veggies in the pot with the meat.

5.  Add wine (optional)

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6.  Cover and set temperature to LOW.  Leave the cover on during the cooking process.  You wouldn’t want to release the heat.  You’re going to be cooking this for 6-8 hours.

7.  Get a cutting board or a large plate to put your meat on for cutting/serving.

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8.  Using an immersion blender, you can blend the leftover veggies and juices.

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9.  Cut and serve!  Pour as much or as little of the sauce on your meat and ENJOY!!

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Note:  You can easily make this a stew if your meat was chopped into stew sized pieces.  This one was frozen solid and there wasn’t time to defrost it.  Again, we served the meat with a side of pureed celery root, which I will post the recipe for later.  Also, if you don’t have a crock pot you can also cook this in a dutch oven or cast iron pot and place it in the oven at 325 degrees for 2-3 hours.  That’s if your meat isn’t frozen solid like this one was.  You can even put it in a roasting pan.  Just make sure to turn the meat so that it cooks evenly.

Mise en place…

If you watch Food Network or any other food/cooking channel you may have heard “Mise en place” before.

Mise en place (pronounced [miz on plas]) is a French phrase which means “putting in place”, as in set up.  <–  Snagged from Wikipedia

I don’t know about you, but I like to make sure that I have all of the ingredients needed for a recipe before I start cooking.  It’s like grabbing a bowl, pouring your favorite cereal, but then when you open the fridge…  *sad face* there isn’t any milk.  I KNOW some of you have done this.  It’s a world of disappointment when this happens.  You can either go to the store and buy more milk, eat the cereal dry, or just put the cereal back and go about your day.  I can’t tell you how many times I’ve pulled out ingredients for cookies or cake, and then find I’m out of sugar, baking powder, or *gasp* chocolate chips.  (I’ve got a sneaky 4-year-old girl who likes to hide under the dining table and eat chocolate.)

So now I’ve gotten into the habit of mise en place.  Sometimes it’s a big pain in the butt to get everything out and then find that you’re missing one ingredient.  Gotta put everything back.  Work your brain muscle!!  Try and remember what you have in your fridge/pantry so you don’t have to scurry about the kitchen to look for everything.  I’ve got a pretty good mental picture of not only my kitchen, but PaleoJoe’s kitchen so cooking at either location is fast and easy.  Take the time to get familiar with what you have in stock.

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“One can get too familiar with vegetables you know!!”  <–  Hey girl HEY!!  Has got to be one of my favorite lines from Disney’s Ratatouille.  😛

It’s also good to plan your meals in advance.  Especially if you work a full-time, weekday job.  Start with a sheet paper and label it Monday through Friday on top, and then on the side label it Breakfast/Lunch/Dinner.  If you want, and I recommend it…  add at least 2 snacks.  Save your money and gas.  Make food at home.  Lunch time will be so much easier when you bring your own food.  You’ll even have time to go for a quick walk before having to get back on that grind.

 

Now what to eat?  Do you want to do something easy as Chicken all week?  Here’s a simple menu that I would suggest for you:

Breakfast:  3 hardboiled eggs, one banana and coffee/green tea

Snack:  1/2 cup of almonds and a piece of fruit.

Lunch:  Grilled chicken breast (seasoned with garlic salt and pepper, or even lemon pepper) with a side of roasted sweet potatoes, asparagus or broccoli.

Snack:  yogurt cup

 

Notes:  Hard boiled eggs will last a week in the fridge.  The chicken lunch can be cooked on Sunday and then separated into containers to be stored in the fridge until you need it.  You can get something similar at Wally World

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Oh and forego the brown paper bag.  Get an uber snazzy cooler lunch box like this Batman one that I have:

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Now as I am partaking in the Paleolithic Lifestyle, I have omitted grains and other such non-Paleo friendly foods.  If you’re not quite there yet, then feel free to add some granola to that yogurt.  How about a small side of Quinoa to that chicken?  Please note that I am not a dietician or nutritionist or any such certified whatevermacallits.  Consult your doctor before taking on any kind of diet plan.  I am just here to coach you, motivate you, inspire you to make healthier choices.  If that’s not your bag then no worries!!  Oh and always always always drink water.  Staying hydrated is a wonderful thing!!  That’s a whole nother post right there.  😛

So right about now I have completely lost my train of thought and don’t quite know how to end this rant other than:  Mise en place and Meal Prep.  Happy Wednesday!

Steak Rolls with Honey Miso Sauce

I was scrolling through facebook yesterday afternoon and I saw a picture of Balsamic Glazed Steak Rolls.  It’s vegetables rolled in steak.  I thought…  “OMG…  I need this in my belly RIGHT NOW!”  So I clicked on the link and found myself itchin’ to go to the store and purchase everything necessary to make this dish.  I’m not a fan of balsamic so I made a honey miso sauce instead.  The recipe is below.  PaleoJoe and I made it last night and there was only three rolls leftover for lunch.  Since I’m a fabulous girlfriend, no really…  I am, I let PaleoJoe have it for lunch the next day.

Eating this dish with a side of our Homemade Kimchee (Kimchi) was just perfect!!  Hope you enjoy because we certainly did!!

Please note that I don’t measure when I’m cooking so all measurements listed are guesstimates.  Please use your best judgment when you are adding seasoning to your dish.  Always taste!  Also, if you don’t have butter you can just as easily use coconut oil or extra virgin olive oil.

 

STEAK ROLLS

Ingredients:

4 tblsp of butter

3 cloves of garlic (SMASH!!)

1 red bell pepper (sliced)

2-3 green onion stalks (cut in 3)

1 small zucchini (sliced)

1-2 carrots (shredded, unless you have pre-shredded carrot then use about a handful)

1-2 pounds of skirt steak

salt and pepper to taste

Directions:

1.  Cut your steak into 3-4 inch long strips and then get your aggression out and SMASH THEM!!  Then season with a bit of salt and pepper on each side.  Set this aside.

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2.  In a pan put heat to medium high and melt 2 tblsp of butter.  Add garlic when butter starts melting.

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3.  All your fixin’s are going to be thrown into the pan.  cook for about 5 minutes.

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4.  Season your veggies and using some kind of utensil, place an even amount of veggies in the middle of the steak pieces.

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5.  Roll them up and stab them with a skewer or toothpick.

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6.  You’re going to use that same pan again, so heat up the rest of the butter (2 tblsp) and then place your meat on the pan seam side down.  Cook for about 2-3 minutes on each side (5-7  minutes if you like your meat well done.  PaleoJoe and I like our meat rare.)

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And now….

 

HONEY MISO SAUCE

Ingredients:

1 tblsp of butter

1/2 a small onion (chopped)

1 tblsp of honey

2 tblsp of Miso

1/4 cup of Tamari

1/4 cup of Water

Directions:

1.  Melt butter in sauce pan on medium high heat.

2.  Add onions and cook for about 5 minutes.

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3.  Add the miso, honey, water and tamari

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4.  turn the heat down to medium and let the sauce reduce down about 7-10 minutes.

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5.  In a blender or food processor or if you have an immersion blender, blend the sauce til it’s smooth.

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6.  Pour as little or as much as you want or serve on the side.

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ENJOY!!